Pan Fried Chicken Breast With Rosemary And Lemon

• 4 None chicken breasts
• 1/4 cup seasoned flour
• 1/2 cup olive oil
• 2 None sprigs rosemary, leaves removed
• None None grated rind, juice of 2 lemons
• 4 None baby eggplant, halved lengthwise, grilled
• None None salad leaves, to serve

1. Pat chicken dry with paper towel. Flatten each breast lightly with a rolling pin and slice diagonally into 2 or 3 slices Dust chicken lightly with seasoned flour, shaking off any excess.
2. Heat oil in a large frying pan on low. Cook rosemary for 2 minutes. Increase heat to medium and saute chicken in batches for 3 minutes each side, until golden. Remove chicken. Add lemon rind and juice. Return chicken to pan and cook for 4-5 minutes, turning frequently, until cooked through.
3. Place eggplant on serving plates and top with chicken. Drizzle with pan juices and serve with salad.

chicken breasts, flour, olive oil, rosemary, grated rind, baby eggplant, salad leaves

Taken from recipes-plus.com/api/v2.0/recipes/28430 (may not work)